Lemon Mousse

I had some lemons to use up and decided to make a lemon curd. I did not want to use eggs for this so I looked for an eggless recipe and came up with this one.

Ingredients

•1/4 c. cold water
•1/2 c. sugar
•3 Tbs. cornstarch
•1/3 c. fresh lemon juice
•1 Tbs. finely grated lemon zest
•Pinch of salt

Directions

1.In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.
2.Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens.
3.Reduce heat to low and cook for another minute, stirring constantly.
4.Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.
5.Allow to cool and thicken at room temperature.
6.Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.

I then folded in some whipped cream and poured into glasses and chilled.

Very lemony and delicious!